Chicken Pot Pie

1/3 cup margarine or butter

1/3 cup chopped onion

1/3 cup all purpose flour

½ teaspoon salt

¼ teaspoon black pepper

1½ cups chicken broth

2/3 cup milk

2½ to 3 cups chicken or turkey, chopped 

2 cups frozen mixed vegetables, thawed

Heat oven to 425*

9-inch pie pan

Prepare piecrusts or use ready-made crusts

Melt margarine in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour salt and pepper; stir until well blended. Gradually stir in broth and milk. Cook stirring constantly until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat; spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. to allow steam to escape.

Bake for 30 to 40 minutes or, until crust is golden brown. Let stand 5 minutes before serving.